Great on a cold night and there's always leftovers!
Ingredients
- 1, 3-4 lb. beef roast (Sirloin or Top Round)
- 6-8, small Yukon Gold Potatoes
- 1 lb. of ready to eat carrots
- 1 package of Lipton Onion soup mix
- Salt
- Fresh Ground Pepper
- At least 16 ounces of beef stock, red wine, or water
Directions
Season roast with salt and pepper and do not trim all of the fat off, you need it for flavor.
Rinse and place carrots and potatoes in crock pot. Potatoes can have skin on or be peeled. Season with salt and pepper and sprinkle half of the onion soup mix over vegetables. Add roast and sprinkle in rest of soup mix. Then add liquid of your choice. I have done it with wine, but prefer the beef stock. Use at least 16 ounces. I also add some Worchestire sauce to kick up the flavor. Cover and cook on low 6-8 hours. Remember, every time you lift the lid, you lose 20 minutes of heat!
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Submitted 6/13/05.
Source: Author
Submitted By: Kathy Taylor
kathy.taylor@sungard.com
Beef Roast in the Crock Pot